Caribbean Jerk Chicken

• 1 Tbsp. ground allspice
• 1 1/2 tsp. cayenne pepper
• 1 1/2 tsp. ground sage
• 3/4 tsp. ground nutmeg
• 2 Tbsp. salt
• 1 Tbsp. sugar
• 1/4 c. soy sauce
• 1/2 c. orange juice
• 1 Scotch bonnet pepper*
• 3 green onions, finely chopped
• 4 whole chicken breasts (6 to 8 oz. each)
• 1 Tbsp. dried leaf thyme
• 1 1/2 tsp. freshly ground pepper
• 3/4 tsp. ground cinnamon
• 2 Tbsp. garlic powder
• 1/4 c. olive oil
• 3/4 c. white vinegar
• 1/4 c. fresh lime juice
• 1 c. finely chopped white onion

1. *Scotch bonnet peppers range from red and orange to yellow green.
2. Shaped like a Scotchman's bonnet, they are the preferred island pepper and very hot.
3. They usually can be found only in Hispanic markets in the Milwaukee area.
4. Jalapeno or Serrano peppers may be substituted.

ground allspice, cayenne pepper, ground sage, ground nutmeg, salt, sugar, soy sauce, orange juice, scotch, green onions, chicken breasts, dried leaf thyme, freshly ground pepper, ground cinnamon, garlic powder, olive oil, white vinegar, lime juice, white onion

Taken from www.cookbooks.com/Recipe-Details.aspx?id=451367 (may not work)